Ingredients

The following ingredients have 4 Servings
  • 1 batch our (not eggy!) 90 second bread
  • 1 egg
  • 1 tablespoon almond milk
  • 1 tablespoon heavy cream (or more almond milk)
  • 1/2 teaspoon vanilla extract
  • pinch kosher salt
  • 1 tablespoon golden erythritol
  • 1/2 teaspoon cinnamon
  • unsalted grass-fed butter (for cooking)
  • (sugar free!) 'maple' syrup
  • (15-min!) keto salted caramel
  • bacon (ultra crisp!)
  • fresh berries
  • microwave-safe mold

Instruction

  • Make a batch of our 90 second keto bread. Set on a rack to cool slightly before slicing while you prepare the rest. 
  • In a medium bowl or flat-ish dish (think one were you can lay down the slices!), whisk thoroughly together the egg, almond milk, heavy cream, vanilla extract and salt. Set aside. In a small bowl mix the sweetener with the cinnamon and set aside. 
  • Melt roughly 1 tablespoon of butter in a skillet or pan over medium/high heat. 
  • Slice up the loaf or cut into sticks and soak in the egg mixture for a minute or two. I've noticed that when the bread is slightly warm it absorbs more readily than when cold, so adjust accordingly. 
  • Shake off any excess and cook on each side until nice and golden. Sprinkle with cinnamon 'sugar' right away and serve with toppings of choice.